Pork Capri

(1 full serving or 2 petite servings)

  • Bonewerks Culinarte Braised Pork Medallions in Mustard Sauce
  • 1 tbsp.  Olive Oil
  • 4 oz.  Sliced Mushrooms
  • 1 tsp.  Finely Chopped Shallots
  • ½ tsp.  Finely Chopped Garlic
  • 2 oz.  Artichoke Hearts
  • 2 oz.  White wine
  • 1 tbsp.  Capers
  • ½ tsp.  Lemon Juice

HEAT Bonewerks Culinarte Braised Pork Medallions in Mustard Sauce in bag for approximately 20 minutes.

SAUTE lightly mushroom, shallots and garlic in olive oil. Stir in artichoke hearts, wine, capers and lemon juice. Reduce by half. Cut bag; add pork medallion and sauce to mixture. Bring to a boil and serve.

NOTE: Serve over warm risotto, if desired.